Food compound.



40 ingredient absorbs the moisture and oils UISTITED STATES PATENT FFICE.

nnwntw, LAsBY, or sn'LouIs. MISSOURI.

r001) COMPOUND.

No Drawing. a

To all whom it may concern Be it known that I,EDW1N"W. LASBY, a citizen of 'the United States, residing at St. Louis, and State of Missouri, have invented certain new and useful Improvements in Food Compounds, of which the following is a. specification.

This invention aims to. provide a--com-.

pound intended for use in connectionwith coc'oanut, almond, and other nut pastes or" products Ordinarily, in making macaroons or the like, yeast or some similar raising compound is mixed .with the nut paste selected, prior to the baking of the confection, and it would see-m from my knowledge of the prior art, that no attempt has heretofore been made to incorporate in such a compound an ingredient having as its object to absorb the moisture and oils driven off from the other ingredients 0 the compound during: the baking process, and I believe that I am supported in this assertion by the fact that such confections have an oily appearance and taste and even when fresh are more or less soggy.

Itherefore propose by the p tion to disclose a novel compound for use in connection with a nut paste such as above mentioned, which compound will include as one of its ingredients a substance capable to a high degree of absorbing moisture and oils. l v

I further proposeby the present invention to obviate the employment of yeast,

baking powders, and like raising compounds or substances, by selecting an oil-absorbing ingredient which will have the property of swelling or putting upon its absorption of moisture or oils, so that during the baking process (it is during this process that said driven off from the other ingredients) the mass being baked will become puffed or swollen in precisely the same manner that it would be if yeast or baking powder were mixed therewith.

The other ingredients of my compound,

I v, the composition of whichwill be presently fully set forth, .are designed to take the place of fresh eggs heretofore added to the nut paste.

The compound embodying the present invention consists essentially of dried white of egg oralbumen, vegetablegum or gums,

Specification of Letters Patent.

resent inven-' Patented May 6, 1913..

Application filed November 3 1910. Serial No. 590,582.

and a desiccated cellular substance, such as will be presently more speclfically'referred to. ployment of gum karaya, gum acacia, and

gum tragacanth, either separately or incom bination." The desiccated cellular substance" above referred to is produced in the following manner: IVh'ite corgn kernels are shaved-- to. extremely thin flakes, and these fiakesare subjected, after being so shaved, to a dry The above-described compound is designed to be incorporated with any selected nut paste, and to clearly illustrate-the use of the compound, I will new state the composition of a cocoanut paste which I have used with great success. Thispaste' consists of 52 pounds of grated cocoanut, 36 pounds of sugar, 12 pounds 01 glucose, 2 pounds of the desiccated cellular substance above referred Theinvention contemplates the em-= Dried white of egg 4-} pounds Gum karaya 1%; pound Gum acacia 1% pound Guu'in tragacanth A 1.} pound Of the desiccated cellular membranous substance above described 5 pounds to, and-one-tenth of one per cent. of benmate of soda. This paste, after having been properly prepared, is placed in a mixing machine and the compound embodying my invention as "above described is added. The final product is placed upon the market in cans or other suitable packages, and will keep indefinitely and may consequently be used when desired.

" In making co'coanut 'macaroons, I mix 5 pounds of this compound paste with three pounds of sugar and soften the mass with milk to a consistency to permit of its being deposited upon the baking sheet with a can- Vas sack and tube, as is ordinarily done.

During the baking process, the moisture and oils driven oil from the cocoanut and the other ingredients is completely absorbed by the minute desiccated starch cells constituting the desiccated cellular substance of the compound, and these cells are in this manner caused to swell and to pufl. This swelling of the cells naturally results in a puffing of the entire mass during the baking process, so that the finished product possesses the same lightness as if yeast or baking powder were employed as one of the ingredients. Furthermore, the finished confection is to all appearances entirely free from oil and has not the oily taste that such claim as new is: v

1. A confection paste consisting of dried albumen, a vegetable gum, a desiccated farinaceous substance, and a nut paste.

2. A confection paste consisting of dried albumen, a vegetable gum, ground desiccated corn flakes, and a nut paste.

In testimony whereof, I aflix my signature in presence of two witnesses.

EDWIN W. LASBY. -[L. s.]

Witnesses:

S. G. MoC EoNEY, H. H. BROSNAN.

' 20 Having described my invention, what I 

